It is best to start this
soup a day in advance, unless you can buy very thick yogurt. you need
to drain commercially available yogurt in order to make it thick
enough.

Don't limit the possibilities of vegetable combinations
you can use. These suggested there are wonderful and abundant in the
garden at this time of year. Enjoy all the fresh tastes and vibrant
colors of this soup.

To
drain yogurt: pour yogurt
into a strainer lined
with a coffee filter or
cheesecloth positioned
over a bowl. Place bowl
in refrigerator, covered
and let drain overnight.
Remove the strained
yogurt from the filter to
a work bowl, and discard
the remaining
liquid.

In a 4 quart
pot, combine the beets,
water, sea salt, vinegar,
onion and garlic. Cover
and bring to a boil over
medium-high heat, and
then reduce to a simmer,
allowing to cook for 30
minutes. Add the
potatoes, replace the
lid, and let cook for
about 15 minutes, until
the beets and potatoes
are just tender. Add the
corn and cook 2 minutes
more. Remove the pot
from the heat, replace
the lid and cool to room
temperature. Refrigerate
until thoroughly
chilled.

Add the
yogurt to the cold soup,
beating it in slowly with
a wire whisk to blend
thoroughly. Add the
cucumber, lettuce, dill
and juice form the lemon,
and taste to adjust the
seasoning. Add the more
salt or pepper if
necessary. Optional:
add honey or sugar for
sweet
counterpoint.